A hot way to pickle and pickle russula

Russula is a mushroom that can be eaten raw, but to find today who loves their use is not so easy. The thing is that they have a rather bitter and slightly burning taste. But knowing how to properly salt the russula in a hot way, you can achieve an exquisite taste, remove unpleasant accents.

The basic rules for salting russula in a hot way at home

Among the many varieties of this type of mushroom, you can find those that contain a minimal amount of bitter taste in themselves, which, accordingly, will affect the taste characteristics when salting russula in a hot way.

One of the main indicators of the quality of this variety of mushroom is the color of its hat. It is believed that the less saturated the red shade in it, the less bitterness. Russula with a brownish and a little blue hat will be ideal for cooking. They have a pleasant nutty flavor.

Therefore, the best varieties of mushroom with pale green and gray-green shades of hats, but when picking them you need to be careful not to confuse the edible with the inedible grebe.

Blue-green varieties scare many, but it is from them that delicious russula is prepared, cooked in a hot way. You can find them in many places in the forest, they are unpretentious. They need to be collected carefully, since this variety is very fragile, and it is better to put them in the basket with the hats down.

Before you start to salt Russula mushrooms hot or cold way, it is reasonable to familiarize yourself with the basic rules that will help maintain the taste of the product and its external characteristics:

1. When collecting mushrooms and further processing them, it should be remembered that the russula does not tolerate contact with iron. Therefore, the product he did not pass heat treatment, try to use a plastic container so that it does not acquire an ugly dark shade.
2. Russula have milky juice, which gives them bitterness in one volume or another. In order to get rid of this unpleasant taste, mushrooms should be soaked for at least 3 hours in salted water.
3. Glass is considered an ideal container for salting this product.
4. Long-term storage for the winter does not imply critically low or high temperature conditions. Find a cool and dry place - this is ideal for preserving all the tastes.

Russula is a mushroom that can be cooked in different ways, but their salting is especially popular, so there are a lot of recipes for salting Russula in the hot way.

This type of processing implies a thermal effect on the mushrooms, but at the same time their elasticity, elasticity, taste and natural aromas remain.

How to pickle russula hot for the winter: a classic recipe

Such salting of russula using the hot method has been known since ancient times. The modern variation is distinguished by the number of spices that are added to add piquancy to the product and a peculiar flavor.

For 1 kg of the main product, you need to prepare the following components:

• 120 ml of water;
• 2.5 tbsp. tablespoons of salt;
• cloves - 2 pcs.;
• black peppercorns - 7-8 pcs.;
• Cherry and currant leaves - 3-4 pcs.

Before salting the russula in the classic hot way, it is necessary to soak them in cold water so that juice and excess land come out of them. Drain, pour cold water again and put mushrooms on medium heat, bring to a boil. Using a slotted spoon, remove the foam and reduce the heat to a minimum, add spices (no leaves). Stir the mushrooms a little while cooking.

Readiness is determined when they all settle to the bottom, and the brine in which they were cooked becomes light. This is a sign that Russula can be removed from the fire.

Let the mushrooms cool, then put them in jars and fill with brine. Such russules, prepared for the winter in a hot way, can be stored in a cool place. But after 25 days, salting can be safely eaten.

An old recipe for salting russula in a hot way in jars

This old recipe, despite the fact that it was used by our great-grandmothers, still remains an actual option for how to salt Russula mushrooms in a hot way. For cooking you will need:

• mushrooms - 1 kg;
• garlic - 1 head;
• currant leaves;
• horseradish;
• fern leaves;
• dill.

The main product is prepared as described in the recipe above. Mushrooms are placed in jars, and previously leaves, horseradish are put at the bottom, and all this is poured with brine.

Salt hot russula hot for the winter

An interesting recipe for russula for lovers of spicy and spicy dishes. On cold winter days, such mushrooms will delight you with their exquisite taste.

For one kilogram of the main ingredient, prepare:

• salt - 3 tbsp. spoons;
• chili pepper - 1 pc.;
• laurel leaf - 5 pcs.;
• water.

We salt the russula in a hot way, in order to please ourselves with a delicious dish for the winter, according to this scheme:

Such salting of russula in a hot way will stand in banks until the next harvest. By their taste, mushrooms prepared according to this recipe are well suited to meat.

How to salt hot russula with garlic

Russula salted in such a hot way, the recipe of which contains correctly selected spices, garlic and sunflower oil, are very tasty.

Components:

• 1 kg of finished purified main product;
• laurel leaf - 6 pcs.;
• salt - 4 tbsp. l .;
• allspice peas - about 2 tsp;
• dill (inflorescence) - 7 pcs.;
• sunflower oil (refined) as necessary;
• garlic - 3 cloves.

Before salting the russula in such a hot way in jars for the winter, it is necessary to prepare the mushrooms, as described in the recipes above.

Using the same technology, they are boiled and, after cooling, they are folded down into prepared cans with their hats down. Do not forget about the layer of spices between the balls of mushrooms.

They are stacked not until the end of the can, but approximately to the neck, after which the contents should be tamped. Fill the rest of the can with sunflower oil and close the lid. It takes only a few days to impregnate and fully cook the product, and when storing mushrooms in the refrigerator, they will calmly survive until winter.

Such salted russula, cooked hot with garlic, butter and seasonings, is well served with green onions as a snack.

Recipe for russula, hot salted with cherry leaves

This recipe for pickling hot russula, using cherry leaves, provides mushrooms with a delicate fruity aroma and flavor.

For 1 kg of the main product you need about 3 tbsp. l coarse salt, 8-9 leaves of cherries, black peppercorns and water.

After preparing and boiling the mushrooms, spices are added 5 minutes before they are ready. You need to boil a little more, reducing the fire to a minimum. Russula are laid out in banks and filled with brine, rolled up.

If desired, you can add several inflorescences of spicy cloves.

Hot salted russula mushrooms salted recipe

Another recipe for salting delicious russula mushrooms in a hot way for lovers of savory foods. For 1 kg of the main product it is necessary to prepare:

• salt - 2-3 tbsp. l .;
• garlic - 5-6 cloves;
• dill (inflorescence);
• horseradish (leaves).

Boiled russula should be discarded in a colander and let the water drain completely. Take a bowl that is suitable in size for the number of mushrooms, and scald it with boiling water, put the product in it. Sprinkle with salt, garlic, chopped into thin plates, and mix gently. In the prepared jars at the bottom, put leaflets of horseradish and dill umbrellas, lay and tamp. Put greens on top again and roll it up, put it in the refrigerator for a week. After this time, they can be eaten.

How else can you salt the russula mushrooms in a hot way

Hot pickling of russula, which occurs at home, implies their preliminary boiling.
But at the same time, they do not lose their elasticity, turn out crispy, and with the right selection of spices you can achieve an interesting flavor combination.

Here are some more recipes on how to salt russula:

1. After cleaning, the mushrooms are placed in boiling water for 7 minutes, after which they are removed by a slotted spoon and washed with cold water. Chilled mushrooms put in the dishes, salt (3 tbsp.) Per 1 kg of the main product, add a few peas of pepper, 3-5 cloves of garlic, chopped dill, grated horseradish (root). Also lay out oak leaves, cherries and mix everything. Leave in a cool place for 2-3 days, then you can eat them.
2. Interesting and the next pickling of mushrooms under oppression in a hot way. For this purpose, russula is boiled for about 15 minutes and discarded in a colander. The boiled product is laid out in a glass bowl, salted, a bay leaf and garlic slices, dill are added. The pickle is left for 3 days under oppression in a cool place.
3. An interesting recipe on how you can salt the russula in a hot way, having previously stood them under oppression. The recipe is identical to the previous one, but in order to preserve the mushrooms for the winter, it is enough to put them in steamed jars and add sunflower oil and roll them up.

Hot Marinated Russula Recipe

You can also cook mushrooms for the winter by pickling. Preparation of the main product includes light cooking. While the mushrooms are draining on a colander, proceed with the preparation of the marinade. 500 ml of water is boiled in a deep bowl, 1/2 tbsp is added. l sugar, 2 pcs. bay leaf and cloves, 3-4 peas of black allspice and 1 tbsp. l salt. Russula are lowered into boiling water and boiled until tender. At the end, add sprigs of dill and 100 g of vinegar, everything is brought to a boil.

Mushrooms are laid out in prepared jars and poured with boiling marinade, covered with lids and wrapped in a blanket for a day.

Consider the above recommendations on how to properly pickle russula in a hot way, and you will get crispy, retain their shape and color.

Each recipe is original in its own way, provides mushrooms with unique taste characteristics.